Old School Chocolate Cake

There are certain foods that transport you straight back to childhood the moment you eat them. This chocolate cake is one of those.

For me it's pure primary school nostalgia - standing in the dinner queue with your white plastic tray, the ones with separate compartments for your main, your dessert and your drink. And the dessert was almost always some kind of tray bake. Soft sponge, thick icing, chocolate sprinkles on top - comforting and completely delicious.

This is my homemade version and it's every bit as comforting as I remember. Soft, rich chocolate sponge with a thick chocolate icing that sets just enough to slice cleanly but stays wonderfully fudgy. The trick is to make the icing first and chill it while the cake bakes - it thickens up beautifully and spreads perfectly without running off the sides.

Serve it in squares just as it is, or go full school dinner and pour over some warm custard.

Why You'll Love This Recipe

Pure nostalgia in every bite

This is old school British baking at its finest - soft chocolate sponge, thick chocolate icing and chocolate sprinkles on top. The kind of cake that takes you straight back to school dinners and simpler times.

The icing trick

Make the icing first and put it in the fridge while the cake bakes. It thickens up just enough to spread beautifully without running off - a small but genuinely game-changing tip.

One bowl, minimal fuss

No complicated techniques, no fancy equipment. Just a bowl, a wooden spoon and a baking dish. The kind of baking that anyone can do.

Feeds a crowd

Cuts into 16 generous squares - perfect for a family tea, a bake sale, a birthday or a weekend treat that lasts a few days.

Keeps brilliantly

Stores in an airtight container for 3-4 days. Though in our house it rarely makes it past day two.

Serve it school dinner style

Warm squares with a generous pour of custard over the top. Completely optional, absolutely recommended.

16 Servings 40 Minutes

Ingredients

Butter - 250 grams
Eggs - 4
Whole Milk - 6 tbsp
Caster Sugar - 250 grams
Chocolate Sprinkles - 2 tbsp
Cocoa Powder - 45 grams
Icing Sugar - 150 grams
Self-Raising Flour - 220 grams
Vanilla Extract - 1 tsp

Method

Prep: Preheat your oven to 160°C fan. Line a 21cm x 21cm baking dish with greaseproof paper, leaving a little overhang on the sides to help lift the cake out later.
Make the icing first: Mix together 200g icing sugar, 2 tbsp cocoa powder and 3 tbsp whole milk until you have a smooth, thick icing. Pop it in the fridge while the cake bakes - this thickens it slightly so it spreads perfectly over the warm cake without running off.
Make the batter: Beat 250g softened butter and 250g caster sugar together until light and fluffy. Add 1 tsp vanilla extract and mix through. Add 4 medium eggs one at a time, beating well after each addition.
Add the dry ingredients: Sift 220g self-raising flour and 30g cocoa powder into the bowl and fold gently until just combined. Add 3 tbsp whole milk and mix until you have a smooth, dropping consistency.
Bake: Pour the batter into the prepared tin and spread evenly to the edges. Bake for 40 minutes. Check after 20 minutes then every 10 minutes after that. Insert a skewer into the centre - if it comes out clean the cake is done.
Ice and serve: Leave the cake to cool in the tin for 10 minutes then lift out using the greaseproof paper overhang. Spread the chilled icing generously over the top and scatter with the chocolate sprinkles to decorate. Cut into squares and serve.

Hints and Tips

Make the icing first

This is the most important tip - mix the icing before you start the cake and put it straight in the fridge. By the time the cake is baked and slightly cooled, the icing will have thickened to the perfect spreadable consistency.

Make sure your butter is properly softened

Cold butter won't beat properly and you'll end up with a lumpy batter. Take it out of the fridge at least an hour before you start, or cut it into cubes and leave at room temperature for 30 minutes.

Don't overmix

Once the flour goes in, fold gently until just combined. Overmixing develops the gluten and can make the sponge tough rather than soft and light.

Check regularly towards the end

Every oven is different. Check the cake after 20 minutes then every 10 minutes after that rather than setting a timer and walking away. The skewer test is the most reliable way to check - insert into the centre and if it comes out clean it's done.

Leave it to cool slightly before icing

Don't ice a completely hot cake - the icing will melt and run off. Leave it for at least 10 minutes on a cooling rack first. The icing should spread smoothly over a slightly warm cake and set to a beautiful fudgy finish.

Serve warm with custard

For the full school dinner experience, serve warm squares with a generous pour of warm custard. It's completely over the top and completely worth it. This also works just as well with a generous scoop of vanilla ice cream.